Making yoshta jam for the winter - two recipes: jam from whole berries and healthy raw jam

Jam from whole yoshta berries

For 1 kg of berries:

• 1 kg sugar;
• 200 g of water.

To make yoshta jam, it is better to take berries at the initial stage of ripeness. This is the moment when the berries have already darkened, but are not yet overripe, and the pulp in them is quite dense. If the berries are overripe, you will get yoshta jam instead of jam.

Yoshta berries need to be washed and removed from the tails.

Usually the berries are mixed with sugar and boiled in their own juice. This is a good way, but sometimes you want the berries to remain as intact as possible. To do this, you should first boil syrup from water and sugar and pour the berries into the pan when the sugar has already completely dissolved.

You need to cook the jam in several batches to keep the berries intact. Wait until the jam boils, let it simmer for 3-5 minutes, then cool the jam to room temperature.

Then, boil the jam again for 3-5 minutes and remove the pan from the stove again. You need to cook the jam until a drop of syrup sits well and does not spread on the plate, and the jam acquires the desired density.

Carefully pour the boiling jam into sterilized jars and close the lids. Cover the jars with a warm blanket and leave them until they cool completely.

Yoshta jam prepared in this way can be stored at room temperature for about 6 months, or in a cool place for up to 24 months.

Yoshta jam without cooking

You can preserve the fresh taste and aroma of yoshta if you prepare the jam without cooking. This has its drawbacks, but, nevertheless, this method has also proven itself quite well.

To prepare “raw jam” you need:

• 1 kg yoshta;
• 2 kg sugar.

Prepare the berries as in the previous recipe. That is, rinse and remove the tails. Now the berries need to be thoroughly dried. After all, we won’t cook the berries and the water won’t evaporate on its own. So, spread a clean towel on the table and scatter the berries on it.

If the berries have already dried sufficiently, you can proceed to the next stage. Yoshta needs to be crushed. How to do this depends on your kitchen equipment. You can use a meat grinder or blender. The main thing is that all the berries burst.

Stir the berries with sugar so that the sugar, if not completely dissolved, at least melts.

Prepare small jars. It is better to take jars with a volume of 0.2-0.3 liters, with screw caps. Wash them thoroughly with baking soda and sterilize. And don't forget about the lids. Uncooked jam is very susceptible to fermentation, so try to minimize this threat.

Stir your jam again and put it in jars.

This jam can only be stored in the refrigerator or cold cellar. It is advisable to consume it before it begins to ferment, which is about 6 months.

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